Double Chocolate Bundt Cake With Ganache Glaze
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Yields:
-
1 cake
- Serves:
- 10-12
ingredients
- 5 ounces bittersweet chocolate, chopped
- 3⁄4 cup canola oil
- 1 cup sugar
- 1 large egg
- 2 cups all-purpose flour
- 1⁄2 cup cocoa powder
- 1 tablespoon baking soda
- 3⁄4 teaspoon salt
- 1 cup black coffee, cold
- 1 cup buttermilk
- 1⁄3 cup heavy cream
- 1 1⁄2 teaspoons corn syrup
- 1 1⁄2 teaspoons unsalted butter
directions
- Preheat oven to 350. Spray 12 cup bundt pan with vegetable oil spray. In a small saucepan, melt 2 ounces of the chopped chocolate over low heat, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. Whisk in oil and sugar until smooth, then whisk in the egg.
- In a small bowl whisk the flour, cocoa powder, baking soda and salt. Add half of the dry ingrediants to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of buttermilk and whisk until smooth.
- Pour the batter into the prepared pan and bake for about 45 minutes. Let the cake cool for 10 minutes, then turn it out and let cool completely.
- In a small saucepan, bring the cream to a boil. In a heat proof bowl, combine the remaining 3 ounces of chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Let the ganache glaze cool until thick but pourable, about 5 minutes.
- Pour the ganache over the cooled cake. Let cake stand until the glaze is set(about 30 minutes).
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